is here! Shop now, pay later in 4 easy installments
Domingo Mezcal Especial Espad’n Oaxaca 48% 700ml
$129.00
Oaxaca is the epicenter of mezcal in the country and without a doubt it’s a world carved in legends, green quarry, black clay and of course agave.
Agave: Maguey espadín (Angustifolia Haw)
Elaboration process: Traditional. Grinded in chilean tahona pulled by horse. Cooked underground in conical oven with tepehuaje and sabino wood.
Tasting Note: Ripe citric aromas, a notorious presence of cooked agave and alcohol. In the mouth, earth followed by a sweet and fruity flavor derived from the tropical fruits of the region.
Crafting Family:: Velasco Family
Domingo Mezcal Guerrero Papalote 47% 700ml
$143.00
Year: 2017-18
Village: Mazatlán - Fabrica = distillery
Family: Obregón
Maguey: papalote or cupreata / semi - wild
Agave: Cupreata
Cocking: underground conical oven with river stones and Tepehuaje wood, encino and some others
Milling: mechanical with shredder
Fermentation: open/natural in wooden vats using indigenous yeast
Distillation: double (ordinario the first) in copper pot still, traditional Arabic style with conical “hat”
Proofing: well water
Mezcal Domingo Clasico Espadin 42% 700ml
$113.00
Year of launch: 2014
Village: San Luis Del Río, 900 masl - Palenque = distillery
Family: Velasco
Maguey: Espadín common name 8 to 9 years, only maguey from the region, cultivated
Agave: Angustifolia Haw
Cocking: underground conical oven with river stones and dead wood, tepehuaje, quebrache, bonin
Milling: Tahona pulled by Pepe the Horse
Fermentation: open/natural in wooden vats using indigenous yeast
Distillation: double (ordinario the first) in copper pot still, traditional Arabic style
Proofing: well water
Domingo Mezcal Durango Cenizo 47% 700ml
$135.00
Year: 2019/20
Village: Nombre De Dios - Vinata
Family: Colón
Maguey: cenizo (ashes) wild
Agave: Durangensis
Cocking: underground conical oven with river stones and pine wood
Milling: mechanical with shredder
Fermentation: Underground in hollows
Distillation: double (aguavino) in copper and stainless pot still, traditional Arabic style
Proofing: spring water
Domingo Mezcal Michoac‡n Ensamble 46% 700ml
$172.00
Year: 2015
Village: Pie de la Mesa (the only Vinata in the region) vinata = distillery
Family: Perez
Maguey: Manso Sahuayo (cultivated) 10 to 12 years and Alto (wild) and 15 years to reach maturity
Agave: SP used to be americana but no classification now, Inaequidens
Cocking: underground conical oven with river stones and pine wood
Milling: mechanical with shredder
Fermentation: open/natural in wooden vats using indigenous yeast
Distillation: double with filipino style still
Proofing: spring